Yield: 24 servings

Chocolate Eclair Cake

Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes

This Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!


For the Cake:

  • 1 box honey graham crackers (14.4 oz)
  • 2 pkg (3.4 oz each) instant french vanilla pudding
  • 2½ cup milk
  • 12 oz cool whip

For the Frosting:

  • 2 oz. unsweetened baking chocolate
  • 2 tsp corn syrup
  • 1 tsp vanilla
  • 3 Tbsp butter
  • 1½ cup powdered sugar
  • 3 Tbsp milk


  1. Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
  2. Layer in a 13x9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
  3. For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
  4. Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.


  • You can swap out homemade frosting for one can of milk chocolate frosting. Remove lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 46mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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